The Egg McMuffin was developed by a McDonald's franchisee Herb Petterson in the 1970's inspired by his love for classic eggs benedict. The concept is simple replacing the poached egg with a fried egg in a mold and replacing the hollandaise sauce with a slice of processed cheese. Since making a good hollandaise sauce scares many home cooks from making their own benedicts, why take a lesson from Herb and substitute a slice of processed cheese. This is a very simple change but simplifies making a benedict so easy that any cook can make it. If you prefer a sausage McMuffin exchange a sausage patty for the Canadian bacon.
1 large egg
1/2 of a English muffin
1 slice of Canadian bacon
1 slice of processed cheese (my favorite is Velveta)
1. Prepare a poached egg so the yolk is still soft. Keep hot.
2. While the egg poaches, toast or grill the muffin until crispy. Grill the bacon until browned on both sides.
3. Assemble the benedict starting with the muffin, then the bacon, then cheese and finally the poached egg. The heat of the egg, bacon and muffin will soften and melt the cheese to replace the hollandaise sauce.
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Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.